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afauthentic

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  1. Beef Rendang was what I made last nite for my friend's birthday party.

    The recipe said it would take 2 to 3 hours.

    It was NOT tender yet after 3 hours, though most of the liquid has evaporated.

    So I cooked it 2 hours more!

    It takes the longest time to cook!

    But it ends up with the color of coffee beans.

    3212419358_b94cf7889b.jpg

    I also made Acehese Goat Curry. I used lamb shanks, instead of goat.

    I used the maximum number of chiles.

    It turned up very very hot&spicy!

    Too hot for some guests.

    So next time I'll not maximize the chiles.

    This dish is great with rice.

    3212417836_35e59307d7.jpg

    I made braised cabbage with dried shrimp. Excellent aroma!

    3212420672_0401638204.jpg

    and this is stir-fried veggies with garlic & chiles. I used only 1 type of veggies, i.e. yu choy sum.

    And no chiles, coz the Acehese lamb curry (the other side dish) was hot & spicy enough.

    3212421556_ff3632d860.jpg

    I made nyonya braised duck soup with salted mustard greens, using chicken instead of duck. Turned out delicious. But couldn't find the asam gelugor at 99 Ranch in Seattle. Does anyone living in Seattle know where to buy the asam gelugor? I'd appreciate some info. Thanks.

  2. It took about two hours, start to finish, which included all of the other dishes and prepping the grill.

    Thanks for the time estimate, and good luck finding candlenuts.

    I would also think that there'd be no reason not to braise the thighs the day before and grill day of eating.

    Good point!

    I found two more Cradle of Flavor dishes from the archives. I encourage everyone to make any of the rendangs in the book – they take a while but are so worth it.

    Potato rendang in progress:

    gallery_42956_2536_27488.jpg

    Potato rendang leftovers:

    gallery_42956_2536_22754.jpg

    Indonesian beef rendang in progress:

    gallery_42956_2536_31104.jpg

    Lousy picture of the only bite of beef rendang that survived a dinner party:

    gallery_42956_2536_28504.jpg

    Today I made Potato Rendang, too. It is delicious! Fiery hot! As you see in the picture below, mine is yellowish in color, whereas Sapidus' potato rendang is reddish in color.

    I think it's because Sapidus used more red chiles than I did?

    I didn't have red holland chiles,

    so I only used red thai chiles, though 15 of them. Fifteen!

    No wonder the dish is sooooooo hot & spicy!

    3203448470_5c9e072210.jpg

  3. Gado Gado! So much fun to say. Just as much fun to eat.

    gallery_17822_1159_1558781.jpg

    my peanut sauce came in a little too far on the crunchy side of the eternal creamy v. crunchy debate.

    I made Gado gado/ pot pouri today. Like Robin's, my peanut sauce came out not as smooth as I had wanted it to be. I don't like this dish very much. Also, gado gado took a long 1 full hour for me to make (blanching the veggies, cutting them up, making the peanut sauce, etc). An Indonesian restaurant here sells it for like $8. So next time if I want gado gado I'll just buy from the restaurant and saves me a full hour.

    Still on Gado Gado :

    I have leftover Gado gado peanut sauce from yesterday,

    so I fried some firm tofu,

    boiled some rice noodles,

    fried some shrimp chips and made Javanese Ketoprak,

    which I like better than gado-gado .

    Here's the gado gado peanut sauce:

    3160829186_8f8a434d72.jpg

    Here's tofu, cut as per dimensions from James Oseland, before fried in oil.

    3159989699_9ffeea4b23.jpg

    Here's boiled rice noodles. I ran cold water onto it to let it stop cooking after it's done,

    but we ended up eating cold noodles. Ha!

    3159994157_a5d8f71f90.jpg

    Here are crunchy shrimp chips on a plate,

    together with the rest of the ingredients for the Ketoprak,

    to make use of the leftover gado gado peanut sauce.

    The recipe for ketoprak calls for mung beansprouts,

    but since I didn't have any at hand, I omitted it.

    To eat this dish, just mix all these ingredients together in a plate,

    and eat. Yum!

    3159994497_d7bfd35b57.jpg

    Even after making this Ketoprak, I still have leftover peanut sauce!

    Wow! So much peanut sauce!

    So I plan to make something that uses peanut sauce as the dish companion:

    I'm thinking of otak otak .

    3159994497_d7bfd35b57.jpg

  4. Stir-fried Water Spinach, Nyonya Style. This dish is headed to the top of the charts as one of my favs. It's spicy, sweet and salty, a common flavor combination in snack foods, but this is a vegetable. No guilt! :laugh:

    gallery_50011_5244_63078.jpg

    Nice Pic! I made Kangkung belacan a few days ago.

    I only used the leaves.

    I don't like the stems.

    James the author was right.

    It was cooked after stir-frying it for 3 to 7 mins.

    He suggested to serve Kangkung belacan spread out on a wide plate, so that it didn't get mushy.

    I didn't.

    I served it right from the wok to the dining table.

    So it did get mushy.

    Darn!

    Lessons learnt!

  5. I found it! Pictures below for reference purposes. It is one of the brands Mr. Oseland recommends (Kwong Hung Seng Sauce), and I found it at Viet Wah, in the 2nd to last aisle (the one that if you look down the aisle, you see Meat in Neon on the wall). It (and another brand of sweet soybean paste) were on the left side of the aisle (if you are facing the meat sign) and in the first half of the aisle. Viet Wah is on Jackson, on the north side of the street, a few blocks east of I-5 in the ID (Seattle).

    With an apple, to demonstrate the size of the bottle:

    gallery_17822_1159_784017.jpg

    Thanks, Robin for posting the pic of the sweet soybean paste. I use the Kokita brand right now for my Kangkung Belacan , till I get that one brand like the one on your picture.

  6. Gado Gado! So much fun to say. Just as much fun to eat.

    gallery_17822_1159_1558781.jpg

    my peanut sauce came in a little too far on the crunchy side of the eternal creamy v. crunchy debate.

    I made Gado gado/ pot pouri today. Like Robin's, my peanut sauce came out not as smooth as I had wanted it to be. I don't like this dish very much. Also, gado gado took a long 1 full hour for me to make (blanching the veggies, cutting them up, making the peanut sauce, etc). An Indonesian restaurant here sells it for like $8. So next time if I want gado gado I'll just buy from the restaurant and saves me a full hour.

  7. Cucumber and Carrot Pickle in Tumeric or Acar Kuning.

    I didn't have cucumbers when I made this, so I substituted them with daikon (!!!)

    I also happened to have only shredded carrots at hand, so I used them, instead of cutting up carrots from scratch.

    The daikon turned up to be a bit too bitter for my taste,

    so I doubled the amount of sugar (!!!)

    Anyway, it turned out great and both me & hubby liked this Acar Kuning.

    We made char kuay teow, too. (Stir-fried wide flat rice noodles).

    It was yummy, but didn't get to take pics.

    I look forward to seeing more of other's creations & pictures of your dishes from this great book.

    The new year is coming soon, thus a great time to start a project like increasing our cooking skills for yr 2009.

    How about creating one new dish (from the book) each weekend?

    3150233435_614c94f762.jpg

  8. I second what Bruce said about using a pressure cooker or crock pot in making dishes like rendang.

    In using the pressure cooker, you'd miss all the different aromas from different stages of cooking the rendang stove top, which is one of the most enjoyable things about cooking from Cradle of Flavour.

    With the crock pot, the liquid cannot be cooked off in order to brown the meat in the oil left behind which is an essential step in making rendang.

    Thanks, Bruce & Dejah for insights about using pressure cooker or crockpot.

    It makes sense not to use them for rendang.

    But how about other Indonesian dishes?

    Are there any Indonesian dishes you know that's good cooked with a pressure cooker or crockpot?

    How about stews like Semur Daging stew, oxtail soup, goat meat curry, Javanese chicken curry, etc? Thanks.

  9. Hi, James. I am Indonesian, living in Seattle, and love your Cradle of Flavor.

    I know some of the recipes, like beef rendang takes hours to cook, just like we do back home in Indonesia.

    I was wondering if there are any of the recipes from the book that can be cooked using a PRESSURE COOKER to save time?

    Besides using pressure cooker, will cooking rendang in a crock pot works, too? Thanks.

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